Method

Heat the oven to 200°C (gas mark 6). Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with sugar and roast for 15 mins, or until tender. Keep warm.

Beat the eggs, cream, milk, sugar and vanilla in a shallow bowl. Add the panettone or brioche slices one at a time and soak for 1-2 mins.

Heat a knob of butter in a large frying pan over a medium heat until the butter foams. Add half the prepared bread and cook for 2-3 mins on each side. Repeat with the remaining bread. Serve with the rhubarb drizzled with a little maple syrup or honey.

Top Tips

Keep the French toast warm in the oven while cooking the remaining slices of bread.